Crema Catalana
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.5 tbsps
Cornstarch12
Egg YolksDirections:
1
Refrigerate until ready to serve
2
In a small bowl, combine the cornstarch and 2 tablespoons of the milk, and stir to dissolve cornstarch
3
In a medium saucepan, heat remaining milk with the lemon peel, vanilla bean and seeds, and cinnamon stick, stirring
4
Just before milk comes to a boil, turn off the heat, cover pan and set aside
5
In a large, heavy saucepan whisk together the eggs, sugar and reserved cornstarch mixture
6
Remove lemon peel from the milk, and slowly add the milk (and cinnamon stick) to the egg mixture, whisking constantly
7
Place pan over low heat, and cook, stirring constantly, until mixture thickens, about 10 minutes
8
Remove the cinnamon stick and discard
9
Strain the custard into a large measuring cup or bowl with a pouring spout, then pour the strained custard into 6 ovenproof ramekins
10
Just before serving, heat a flat metal spatula over a hot gas flame
11
Sprinkle about 1 tablespoon of sugar over each custard, and then touch the surface of the sugar with the hot spatula just long enough to caramelize it
12
(Alternative methods for caramelizing are to place ramekins under a broiler, or use a small blow-torch)